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A classic Australian favourite - this dessert is light, fresh and best served with fruit and cream. 

Serves: 10

Prep Time: 10 Minutes Prep, 1 Hour Cook Time


  • 4 Egg Whites 140g
  • ¾ Cup Lakanto Monkfruit Sweetener Classic (blended into a powder)
  • 1 Tbsp Cornflour
  • 2 tsp White Vinegar
  • 1 tsp Vanilla Essence
  • 1 Cup Double Cream
  • 4 Tbsp Lakanto Monkfruit Sweetener Classic
  • 8 Strawberries
  • Grated Orange


  1. Preheat the oven to 100c fan forced
  2. Whisk the egg whites until they lightly peak then add the sweetener and cornflour and vanilla.
  3. Continue to whisk until thick and holds a stiff peak.
  4. Using a non-stick baking tray with grease proof paper place a Cake ring and pipe or spoon the mixture into the ring then remove the ring.
  5. Next place the mixture into the oven and bake for approx. 45-55minutes until firm on the outside.
  6. Remove from the oven and allow to cool.
  7. Whip the Cream and Sweetener together and when the pavlova has cooled pipe over the middle of the pavlova and top with fruit.
  8. Serve and enjoy!